Yum

[karohemd]

Half a teaspoon of Dijon mustard in a white cheese sauce gives it a nice tang. Shouldn't be more, though, or it'll overpower the cheese.
This was served with savoy cabbage braised with onions, garlic and some fatty cubed Polish sausage on lovely fluffy potatoes. Now to the pub!

Comments

[davedevil.livejournal.com]

Half a teaspoon of what?

[karohemd.livejournal.com]

LOL, edited now. I'd edited the subject and wanted to put "Dijon mustard" in the text but forgot...

[davedevil.livejournal.com]

ahh yeah, wholegrain works well for a nutty texture as well, or mustard powder for the mustard warmth and colour but not the vinegar tang.

[karohemd.livejournal.com]

I need to experiment with mustard powder at one point (not something I'm familiar with).

[davedevil.livejournal.com]

well worth having in, again in a bit of mashed potato a half t-spoon of mustard powder adds a nice taste.

[omentide.livejournal.com]

You might wish to consider quantities...

A teaspoonful in a gallon of cheese sauce would get lost.

[karohemd.livejournal.com]

To about 3/4 pint of milk.